Recipes

Tandoori chicken in a restaurant gets its char from a cylindrical clay oven (tandoor) that reaches 480-500°C. An ai...

Jeera rice — basmati rice cooked with whole cumin and ghee — is the fragrant, fluffy companion to every dal makhani...

A rice cooker is one of the most underused kitchen appliances in Indian households. Most people use it only for pla...

Slow cooking is the original Indian cooking technique. Dal makhani simmered for hours. Gajar ka halwa is cooked low...

Murukku is one of India's most beloved crunchy snacks — and one of the most oil-intensive to make traditionally. A ...